• Taking in nutrients which are organic substances and mineral ions containing raw materials or energy for growth and tissue repair, absorbing and assimilating them.
• Assimilation –cells taking in nutrients and making use of them.
• Autotrophic nutrition: make up their own organic nutrients from inorganic ones
• Heterotrophic nutriention: Obtaining organic molecules from eating other plants and animals

• Organic – molecules that contain Carbon and
Oxygen
• Inorganic- molecules that do not contain
Carbon and Oxygen
Organic Nutrients:
Carbohydrates / Fats / Proteins / Vitamins /
Inorganic nutrients:
Minerals / Water

Carbohydrates
• Smallest / Simplest =
Sugar
Simple Sugar =
Monosaccharide
• 2 Monosaccharide =
Disaccharide
• Many disaccharides =
Polysaccharides
• C/ H/ O
Fats
• glycerol + fatty acids
• H / C/ O
• Oil / fats
Proteins
• Amino acids
• Contain: N, S C, H, O
• peptides
• polypeptides

1 monosacc + 1 monosacc = disacc + water
(condensation Rxn)
Glucose + Glucose = Maltose + H20

– glucose + glucose (animals, plants) = Maltose
– glucose + galactose (animals) = Lactose
– glucose + fructose = Sucrose (table sugar)
(plants)


• From small molecules to big molecules is a condensation reaction (removal of water)
• This is for:
Sugar -> starch / glycogen
Amino acids -> proteins
Fatty acids + glycerol -> fats / oils

Animals Plants
•transport to cell in blood
•Used in cellular respiration or converted to glycogen
Monosaccarides
Glucose:
• First product of photosynthesis
Galactose: used in production of lactose (milk sugar)
Fructose : product of cellular respiration / step in glucose breakdown
Disaccharides
Lactose : produced as milk in mammary glad for young mammals
Sucrose: produced in green leaves from glucose + fructose
Transported in vascular bundles
Maltose : breakdown product from hydrolysis of starch

Polysaccharides glycogen:
Storage of carbohydrates from glucose in liver and other cells
(not in brain) when glucose is not needed immediately for cellular respiration
Cellulose: main component of cell walls
Starch: storage of carbohydrates

• Proteins
▫ most structurally complex molecules known.
▫ tens of thousands of different proteins in organisms
▫ each type of protein has a complex three-dimensional shape or conformation.
• constructed from the same set of 20 monomers (small single units), called
amino acids.

• Amino acids build peptides (< 50 AA) and proteins (AKA polypeptide is >50 - 1000 AA)
• Shape of protein is important to their function.

Many Triglycerides joined – fats / oils

List principal source of and describe importance of
Items Principal source Importance carbohydrates Plants (energy from sunlight locked in Carbs) fats proteins
Carbohydrates can be converted into fats / diet
Meat
For energy – taken in each cell as glucose (in blood to each cell)
Fructose – found in nectar
(energy source for pollinators)
Maltose – For seed germination
For storage of energy
(underneath skin) / Make cell membrane / Insulation of heat
For building new cells / growth / repair
Hemoglobin – transport of oxygen in RBC
Enzymes – to carry out metabolic activity

• Many food products are made by using microorganisms (bacteria / fungus)
• Eg. Yeast for beer / bread
Bacteria to make yoghurt
Fungus to make MYCOPROTEIN (single cell protein)

• Need 2 types of bacteria:
Streptococcus thermophilus
Lactobacillus bulgaricus
1.
Heat the milk (boil it to kill any harmful microorganisms)
2.
Let it cool down (till it is warm to the touch) for giving the bacteria the best environment to grow.
3.
Add bacteria from previous yoghurt starter.
4.
The bacteria will break down the lactose (protein) in the milk and make a product called lactic acid.
5.
Lactic acid makes the yoghurt pH lower (acidic) and thick.

• Purpose – to make high protein foods from microorganisms so that people can get affordable source of protein.
• People did not like it so it is now used as animal feed
• Fermenters (large metal container) are used to grow the fungus from waste of flour.
• Long extensions from the fungus called HYPHAE are allowed to grow.
• The hyphae is collected and pressed together to form a fibrous substance / cut into blocks / sold

Type of preservative
Uses Benefits
Additives:
Preservatives-
• Sulfur dioxide
• Sulfide
• Nitrates (added to meat products to keep bacteria from growing)
Food coloring
Some artificial
(yellow No. 6) /
Some Natural
• Keeps food longer on the shelf so it doesn’t go bad
• kill bacteria are added to processed meat)
• Stops fungus from growing in fruit juices / stored fruits / dried vegetables
• Makes food more visually appealing
Cheaper for manufacturing / storing/ low price for consumers/
Reduces the change of food poisoning
• Visually appealing
• Fun (make cookies
Health Hazards
• Nitrates + substances from food =
Nitrosamines
(causes cancer)
Some are known as cancer causing agents.
Discontinued in some places only.

• See lab worksheets for tests –
you need to be able to describe the procedure.
Know the names of the solutions.
Know what the positive and negative result is
(this you will get when you do the lab)

Items
Vitamin C
Vitamin D
Calcium
Iron
Fiber
Water
Principal source Importance
Plants (citrus fruits / potatoes)
Made by most plants
Fatty foods from animals (fish oil, egg yolk / milk)
Humans – sunlight on skin
Helps form the protein collagen (for healthy skin / bones / walls of blood
To absorb Calcium (needed for teeth and bone) milk Make bones and teeth hard / help blood clot
To make hemoglobin Red meat / green leafy vegetables
Cellulose from cell walls * Not a nutrient but helps food move quickly through the intestine / Reduces risk of cancer in intestine
Drinking Solvent of many molecules (is able to dissolve molecules) / Transport substances in body / Allow metabolic reaction to occur (reactant) / Makes plasma & cytoplasm /

Deficiency of Descriptions
Vitamin C Scurvy – a disease caused by the lack of Vitamin C.
People have bruises and ulcers (pussy sores) on their skin. Blood capillaries are broken down because the skin has failed to heal
Vitamin D
Calcium
Iron
Rickets - a disease caused by the lack of Vitamin D that causes bones to bend / are not hard and strong because
Calcium could not get into the bones to make it strong.
Weak bones / teeth / slow blood clotting (clumping of blood so that bleeding stops). Osteoporosis in older people.
Anaemia – feeling tired due to not having enough iron in the blood to make hemoglobin. Blood cells can not provide enough oxygen to cells for Cell Respiration.